Pasta gives turkey dish an Italian spin


September 28, 2005|By CHICAGO TRIBUNE

TURKEY CAN TAKE A FAIR AMOUNT OF SEASON- ings of all kinds and thus becomes a chameleon. Coat it with curry mixtures and it's an Indian meal. Mix cilantro and cumin and garlic for a Middle Eastern rub. Or give it a puckery tang with lemon and capers, as in this recipe. Team with angel-hair pasta and a green vegetable for a quick Italian meal.

Chicago Tribune

Menu Suggestion

Tangy turkey tenderloins with angel-hair pasta

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Tangy Turkey Tenderloins With Angel-Hair Pasta

4 servings -- Total preparation time: 40 minutes

zest and juice of 1 lemon (divided use)

1/4 cup olive oil

2 tablespoons capers

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 turkey breast tenderloins, about 12 ounces each

1/2 box angel-hair pasta, 8 ounces

1/4 cup chopped parsley

Heat oven to 350 degrees. Mix half of the lemon zest and half of the juice with the oil, capers, mustard, salt and pepper in a shallow glass baking dish. Add turkey, turning to coat. Heat a large nonstick skillet over medium heat; add turkey. Cook, turning, until lightly browned; return to baking dish. Bake until cooked through, about 25 minutes.

Meanwhile, heat water to a boil in large saucepan; cook pasta until done, 3 minutes. Drain; place in large bowl.

Remove turkey to a cutting board; let stand 5 minutes. Add remaining lemon juice to pan drippings, scraping up bits on the bottom. Pour pan juices and remaining zest over pasta; toss to mix. Slice turkey; place over pasta. Sprinkle with parsley.

Per serving: 616 calories; 18 grams fat; 2 grams saturated fat; 67 milligrams cholesterol; 64 grams carbohydrate; 54 grams protein; 618 milligrams sodium; 4 grams fiber

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